Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of February 18, 2024?
Mike Nolan.We had leftover farro, chicken, vegetable stir-fry.
We finished off the farro stir-fry for dinner on Friday. As there was not enough for two, we supplemented with roasted sweet potato chunks and microwaved fresh broccoli.
I made bone in chicken breasts. Had one with rice and fresh carrot and canned peas.
I made more low-carb custard Friday. At Diane's suggestion, I added more vanilla. She thinks it's better that way.
Tonight I'm trying a recipe for a cauliflower pizza crust, with assorted toppings.
On Saturday, I roasted my last spaghetti squash (a Golden Arrow variety), then used it to make a spaghetti squash "lasagna" (really a casserole) in which it is layered with a tomato meat sauce, then sprinkled with mozzarella and Parmesan before baking. The tomato sauce is from some I froze this summer. We had it with microwaved frozen peas. There is enough for two more meals.
The cauliflower crust pizza was a mixed success, it was edible but I wouldn't say it was delicious. However, I can think of several things I could do to make it better next time.
Last night I went with sister-in-law and 2 cousins to see Ordinary Angels,really a good movie afterwards we went to Cheddars it was OK nothing special, tonight I was with friends and we had hot dogs, chips and smoked deer sausage.
This one is for Mike:
https://www.thenew60comic.com/thecomics/2024/2/15/valenines-day-2024
We both loved the cartoon!
The challenge I've set for myself is to see if I can come up with a repertoire of keto-friendly dishes that people would actually enjoy eating, regardless of whether they're trying to go keto or not. (Things like steaks and salads are too easy.)
So far the ones that have been the biggest hits are the keto-friendly cheese souffle with mushroom sauce (that could easily be turned into mushroom soup) and the keto-friendly egg custard. I'd feel comfortable serving either of those dishes at a dinner with friends.
